Tag Archives: turkey meatloaf

TURKEY MEATLOAF

Posted in Poultry by

Here I am to share another recipe that tasted wonderful but would not be invited to participate in a Beauty Contest. Meatloaf is not easy on the eyes but this one in particular was a showstopper for the taste buds. Lower in carbs than most versions, because it relies on almond flour instead of breadcrumbs. Quite loaded with veggies. We both gave enthusiastic thumbs up, so ignore the looks. They are skin-deep, after all…

TURKEY MEATLOAF
(inspired by Life is But a Dish)

1 pound ground turkey
1/2 cup almond flour
1 cup shredded carrots (about 2 large carrots)
1/2 cup chopped fresh spinach (not baby spinach)
1/3 cup feta cheese, crumbled
1/4 cup ketchup
1/4 cup chopped parsley
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon chipotle pepper, ground

for glaze:
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce

Heat oven to 350 degrees. Add all the ingredients into a large bowl (minus the ingredients for the glaze). Using a fork or clean hands, mix until everything is fully incorporated.

Mix ingredients for the glaze in a small bowl and reserve.

Line a sheet pan with parchment paper and pour meat onto pan. Use your hands to form into a loaf shape, trying to keep it level so it cooks evenly. Bake for 25 minutes, then remove and brush glaze all over. Place back in the oven for another 25 to 30 minutes, or until internal temperature reaches 165 degrees.

Remove and let cool for 10 minutes before serving.

ENJOY!

to print the recipe, click here

Comments: What do tomatoes and avocados have to do with the meatloaf? They were the side dish, and I absolutely must share the picture because the tomatoes came from our own backyard, thanks to the gardening efforts of the husband… Aren’t they gorgeous?

The meatloaf has a very delicate texture, and cooked perfectly in our small Breville oven, so there was no need to even heat the kitchen up. Leftovers were around for a couple of days and tasted as good if not better than the first time. I made it again the following week, and you know how it goes: for a food blogger, repeating a recipe right away is a huge endorsement. It goes to our regular rotation, a nice change from our default turkey burgers.

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FETA-STUFFED TURKEY MEATLOAF

Posted in Poultry by

Let me set the record straight right now. This recipe is not going to win a beauty contest.  It is definitely not the best looking dish in the world, but sometimes beauty is in the eye of the fork-holder. Once again – in fact two posts in a row – I am joining spinach and feta to bring a humble ingredient (first cauliflower, now ground turkey) into the spotlight.  This meatloaf turned out moist, and quite flavorful with the salty bite of feta cheese in the middle.  I think this recipe could work very nicely made in muffin tins, with feta cheese in the center. Individual servings are always a lot of fun.  Note to self: try that next time.

TurkeySpinachMeatloaf

FETA-STUFFED TURKEY MEATLOAF
(adapted from All Day I Dream about Food)

1 large shallot, chopped
1 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground pepper
1 package frozen spinach, thawed and drained
2 lbs ground turkey
1/4 cup coconut flour
1/2 cup chicken stock
1 large egg, lightly beaten
2 tbsp Worcestershire sauce
1 cup crumbled feta cheese
.
Line a baking sheet with parchment paper and heat your oven to 325 F.
.
Heat oil in a large skillet over medium heat. Stir in shallots, salt and pepper and saute until shallots are translucent but do not allow them to brown.  Add in spinach and stir until heated through. Allow it to cool before proceeding with the recipe.
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In a large mixing bowl, combine sautéed shallots, ground turkey, coconut flour, chicken stock, egg and Worcestershire sauce. Mix until very well combined.  Place half of the turkey mixture on prepared baking sheet and shape into a flat rectangle, about 1 inch thick. Cover with feta cheese, pressing on feta to adhere to meatloaf. Place remaining turkey mixture over top of feta and shape the whole thing into a rough loaf.
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Bake for 1 to 1 1/4 hours, or until internal temperature reaches 160 F on an instant read thermometer.

Cut into slices and serve.

ENJOY!

to print the recipe, click here

thatsauce(image from Google database)

Did you know that there are some words in English that I am a bit afraid of?  Worcestershire is one of them.  I refer to it as “that sauce”, so that my dignity is preserved. In Brazil we call it “molho inglês” (English sauce), a clever move if you ask me.  Speaking of tricky words, I also avoid saying “beach” and “sheet” because apparently I tend to lead both words into the wrong direction.  But, I digress. That sauce is very important in this recipe, it adds the umami component so fashionable right now. Or maybe it was so fashionable a couple of years ago, and I’m slow to catch up.  Still, add it. If you can pronounce it correctly, even better!  😉

This topic of tricky words for foreigners made me think of the name of a city in the state where I was born, São Paulo.  Please try to say it before you listen to the correct pronunciation in the file below it. Ready?

The name of the city is… ITAQUAQUECETUBA

and now see how you did, by listening to yours truly…


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In closing, a little language trivia for you: the name Itaquaquecetuba comes from tupi-guarani, meaning “a place of abundant bamboo sharp as knives”.  

 

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